2. Pierce the sweet potatoes, and cover each with aluminium foil. Bake for about 20-25 minutes.

3. Cube the Tofoo.

4. In a large pan, add the Ghee and pan-fry the tofu until golden on each side. Set aside on a dish and add the kale, dried fennel, Mexican seasoning and salt. Add a tablespoon of water to the pan to add some steam. Continue to pan-fry until crispy.

5. To serve, slice open the sweet potato, add the kale and tofu. Top with sunflower seeds, pumpkin seeds, spring onions and tamari.

The wonderful blogger Chevrons and Eclairs created this delicious Tofoo Loaded Sweet Potato recipe for The Tofoo Co. Give it a go!